Authentic Japanese Mugicha (Barley Tea) Recipe

Ingredients

  • 8 cups of water
  • 30 grams of barley tea bags (roughly about 4-5 tea bags)
  • Sweetener to taste (optional, can use honey, sugar, or stevia)

Steps and instructions

  1. Take a large pot and add 8 cups of water to it.
  2. Bring the water to a boil over high heat.
  3. Add the barley tea bags to the boiling water.
  4. Reduce the heat to medium and let the tea simmer for about 10 minutes.
  5. Turn off the heat and let the tea steep for another 5 minutes.
  6. Remove the tea bags from the pot and discard them.
  7. If you prefer sweetened tea, add sweetener to taste and stir until dissolved.
  8. Let the tea cool at room temperature. Then refrigerate until chilled.
  9. Once chilled, serve the Mugicha over ice. Enjoy!

Tools for making

  • Large pot - Needed to boil water and brew the tea.
  • Tea bags - Use these to steep the barley tea.
  • Stirring spoon - Required for stirring the tea and sweetener.
  • Sweetener - Optional, but can be used to add sweetness to the tea.
  • Refrigerator - Needed to chill the tea before serving.
  • Ice - Used to serve the Mugicha cold.

Recipe variations

  • Add a slice of lemon or a sprig of mint to each glass for added freshness.
  • Replace the barley tea bags with loose leaf barley tea for a stronger flavor.
  • Experiment with different sweeteners such as maple syrup, agave nectar, or coconut sugar.
  • Add a pinch of cinnamon or cardamom for a subtle spice flavor.
  • Try brewing the tea with cold water and letting it steep in the refrigerator overnight for a cold brew version.
  • Add a splash of citrus juice like lime or orange for a tangy twist.
  • Create a sparkling version by adding some club soda or sparkling water just before serving.
  • For a creamier version, add a splash of milk or a dollop of coconut cream.
  • Infuse the tea with other flavors like ginger, lavender, or rose petals.
  • Experiment with different tea blends by mixing barley tea with other herbal teas like chamomile or hibiscus.

Recipe overview

Mugicha, or Japanese Barley Tea, is a refreshing and healthy beverage that's a stable in every Japanese home during the summer. This drink is celebrated for its nutty, slightly bitter flavor and its cooling properties. Making Mugicha at home is quite simple and requires only a few ingredients. This recipe will guide you through how to make this traditional Japanese tea. Expect a process involving boiling water, steeping the tea bags, and an optional sweetening step. The result will be a refreshing and uniquely flavorful drink that can be enjoyed chilled. Once you've tried it, Mugicha might just become your new favorite summer drink.

Common questions

  1. Can I use loose barley tea instead of tea bags? Yes, you can use loose barley tea instead of tea bags. Use about 30 grams of loose tea per 8 cups of water. You can use a tea infuser or a muslin cloth to steep the loose tea.
  2. How should I store the leftover Mugicha? Store the leftover Mugicha in a covered container in the refrigerator. It can be kept for up to 2-3 days. Make sure to give it a good stir before serving as some sediment may settle at the bottom.
  3. Can I serve Mugicha hot? Yes, Mugicha can be served hot as well. Simply skip the step of refrigerating the tea and serve it immediately after steeping. Adjust the sweetener according to your taste preference.
  4. Can I make a larger or smaller batch of Mugicha? Yes, you can easily scale the recipe up or down according to your needs. Just maintain the ratio of 1 tea bag per 2 cups of water to get the desired strength of tea.
  5. Can I add other flavors or ingredients to Mugicha? While Mugicha is traditionally enjoyed as a simple barley tea, you can add other flavors if you prefer. Some popular variations include adding a slice of lemon, a sprig of mint, or a splash of fruit juice for a different twist.

Serving dishes and utensils

  • Teapot - A teapot can be used to brew the barley tea.
  • Tea strainer - If you are using loose barley tea instead of tea bags, a tea strainer can be helpful to strain the tea while serving.
  • Mug or glass - You will need a mug or glass to serve the Mugicha.
  • Ice cubes - Ice cubes are essential for serving the Mugicha chilled.
  • Stirring spoon - A stirring spoon can be used to dissolve sweetener, if desired.

Origin stories

Mugicha, or barley tea, is a traditional summer beverage in Japan. Its popularity spills over to Korea, where it's known as boricha, and it's commonly served in China as well. The origins of mugicha trace back to the Heian period (794 to 1185), a time when tea was a luxurious item reserved for the elite. Barley, on the other hand, was abundant and affordable, making barley tea a drink for the common people. It's believed the samurai warriors would drink this hearty, nutty brew for strength and stamina. Over time, mugicha's refreshing properties coupled with its numerous health benefits, including aiding digestion and improving blood circulation, propelled it to become a beloved, everyday beverage in Japan, enjoyed by all, regardless of status. Its charm lies in its simplicity and the comfort it brings, much like the quiet appreciation of transient beauty in Japanese 'mono no aware' culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.